Auntie Em's Low Carb Flourless Chocolate Diva Cups

Auntie Em's Low Carb Flourless Chocolate Diva Cups...

In the Evil Think Tank again Today with Tara, we had a special mission. If you've never seen the master minds working together, it is an unholy rift in the forces of darkness. I went to culinary school with Tara the Evil genius . I must say, if we weren't such nice people, one would think it was really wrong how we use kitchen alchemy. Evil only in ways to indulge. Really wrong. This special assignment came under very beautiful circumstances. Tara's friend is getting married soon and was in need of a gorgeous, yet low carb dessert to serve. This friend has lost an amazing amount of weight. I think she deserves to eat something delicious on her wedding day!! See, I am nice.
Since the gal was going to be the queen for the day, I thought I would take another trip to Oz. I put on my shimmering fluffy pink gown and tiara. I am the good witch!! Really!! ...Actually,my sister Auntie Em is diabetic. Em gave me a recipe several years back for low carb flourless cake that uses apricot jam in the mix, which adds a light fruit flavor as well as enough pectin from the fruit to help the cake set. The eggs and other traditional ingredients in flourless chocolate cake where there as well, but we wanted this to be extra special. So we topped it with sugar free chocolate mousse. Ending result. Inside it looks like this. Not bad for 11 carbs each. Crazy huh?

Piled High with chocolate mousse...

Get your stuff together...you'll need :
4 oz. unsweetened chocolate
3 eggs, separated,
6T butter,
1/3 cup sugar free apricot jam
1 1/2 cup splenda spoonful
2 tsp espresso powder (or pero for you Mormon folk)
2 tsp vanilla

Melt your butter and chocolate just until barely hot. For goodness sake, don't cook it too long or it will scorch and taste sooo nasty!!
Cool slightly, add the yolks
jam, splenda, espresso, and vanilla. Mix well.

Whip egg whites until firm peaks form.


Combine the chocolate mixture and the whipped whites









Don't mix too much, just lightly until combined

Pour into 7 free standing baking cups or silicone baking cups.

Bake 350 degrees 18-20 minutes, until just baked. Cool completely.

For Chocolate Diva Tiaras, put design paper under parchment paper:

Carefully follow the design with melted white chocolate.

Dust with culinary gold if desired.

Now we had to taste this just to be sure it was okay to serve to company. The coffee flavor masked the aftertaste of the Splenda. What we had was master genius. I think the Queen will be pleased. All hail!! So, hats off to Evil Tara. We had a blast today and got to make sure a friend didn't break her diet, even on her wedding day! It must be LOVE!!